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This Crock Pot Creamed Corn is the perfect side dish for holidays, BBQs, and potlucks. Made with simple ingredients, it’s creamy, sweet, and irresistible!
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An Easy and Delicious Side for Potlucks and Holidays
I can’t emphasize enough how simple this dish is. You literally just throw it all in the slow cooker and that’s it! It is the first side-dish to get polished at the table, and everyone is always wanting seconds. It’s a breeze to multiply the recipe to make large batches for holiday potlucks. And because it cooks in the crock pot, it saves oven space for other delicious food!
I have made this both using fresh corn and frozen corn, and either option turns out great. Fresh corn is going to be slightly sweeter, crunchier, and fresh. However, if you are in a hurry or don’t have access to fresh corn, frozen still tastes great.
Ingredients for Creamed Corn
This easy creamed corn recipe is the best because the slow cooker does all the work! You can make a quick version on the stovetop if you are looking to cut down on time, but the advantage of making this crockpot cream corn is that the corn has time to absorb all the cream. Trust me, it’s worth it!
- Corn – Fresh or frozen will work great for this corn recipe.
- Butter – Using a knife, cut butter into slices about a Tablespoon thick and place over top the corn in the crockpot.
- Milk – You can use any type of milk you have on hand – skim milk, 1%, 2%, or whole milk.
- Cream cheese – I used 6 ounces, but 8 ounces will definitely work, making it more creamy!
- Sugar – Adds a little sweetness to the dish.
- Salt and black pepper – Sprinkle as much or as little as you like.
Tips, Substitutions, and Variations for Crock Pot Creamed Corn
- Make it thicker by using an immersion blender to mix the cream cheese, or by using heavy cream instead of milk.
- Add a little spice with cayenne pepper or cumin.
- Parmesan cheese or sharp cheddar cheese can be grated over top and melted for added flavor and cheesiness.
- Create a main dish using creamed corn in a casserole. Simply add corn muffin mix, butter, and flour.
- Add bacon, green onion, parsley, and/or chives as garnishes.
- Use full-fat cream cheese for best results.
Reviews About Our Creamed Corn
“This was amazingly delicious. I never thought of adding cream cheese before and the recipe was so simple. it’s all gone!”
-Ginny
Questions About Crockpot Creamed Corn
Creamed corn is an acquired taste usually. Most canned varieties don’t have cream in them. Homemade creamed corn has you put the corn kernels in the cream sauce or white sauce.
Creamed corn is a classic favorite side dish! Enjoy it year round as a holiday side dish with turkey and ham or in the summer time with BBQ chicken or pork, as well as potlucks. Whatever the occasion, this creamed corn will be your best side dish yet!
You can, but it is better warmed up. With our recipe, you will cook the ingredients in the slow cooker to help them melt and blend together.
Storing and Reheating Creamed Corn
Once the corn has cooled down to room temperature, place the leftovers in an airtight container. Store in the fridge for 5 to 7 days.
When ready to reheat, place in a large skillet, a microwaveable bowl, or a slow cooker to slowly reheat until warmed through.
More Delicious Corn Recipes
We love corn in our family! It is perfect in soups, dips, and even corn casserole! Try more amazing corn dishes that are used for starters, main, and side dish. So many options for corn kernels!
Korean Corn Cheese
Grilled Corn on the Cob
Chipotle Corn Salsa
Grilled Corn Salad
Sweet Corn Cake (Tomalitos)
Mexican Street Corn Cups
How to Cook Frozen Corn
Mexican Street Corn
Crock Pot Creamed Corn
Equipment
- Crock Pot
Ingredients
- 1 pound corn (fresh or frozen)
- 3 tablespoons butter
- 1/4 cup milk
- 6 ounces cream cheese
- 2 teaspoons sugar
- salt and pepper to taste
Instructions
- Combine all ingredients in a Crock Pot (see recipe notes for stovetop instructions).
- Cook on low for 3 to 4 hours, stir occasionally.
- Place in a serving dish and serve hot.
Video
Notes
Stovetop Instructions
If you need to whip it up faster (without a slow cooker), combine all ingredients in a medium sized pot and cook over medium heat, stirring often, until heated through and thickened.Storing and Reheating Creamed Corn
- Place the leftovers in an airtight container. Store in the fridge for 5 to 7 days.
- When ready to reheat, place in a large skillet, a microwaveable bowl, or a slow cooker to slowly reheat until warmed through.
I make this all the time now for gatherings and I never leave with any left or without someone asking for the recipe. I use frozen sweet corn.
So glad you like this as much as we do, it’s always a hit!
Can this be frozen, either before or after cooking?
Yes, you can freeze it after cooking once it is fully cooled.